Summary

Ingredients

• 375 g ribbon pasta, reen
• 500 g salmon fillet (s)
• 300 g mozzarella
• 6 tomato (s)
• Basil, fresh
• 2 tablespoon olive oil
• 4 tablespoon parmesan, grated
• salt and pepper
• 500 g crème fraîche
• 500 g cream
• butter

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Instructions

1. Cook the ribbon noodles in plenty of boiling salted water until al dente and drain well. Wash the salmon fillet, pat dry and cut into cubes. Also cut the mozzarella into cubes. Peel and core the tomatoes and dice the pulp. Cut the basil into fine strips. Mix the hot noodles well in a bowl with the olive oil, salmon, mozzarella, tomatoes, Parmesan cheese and the basil. Season to taste with salt and pepper.
2. Grease the baking dish with butter and distribute the pasta and fish mixture in it. Mix the creme frâiche with the cream and spread over the mixture. Bake in the preheated oven for approx. 5-10 minutes at 250 ° C.